Dairy Free Rusks Recipes

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DAIRY FREE RUSKS



Dairy Free Rusks image

I cannot seem to find commercial rusks without dairy. Traditionally in South Africa rusks are made with buttermilk. I found and adapted this recipe and my whole family (including the dairy eaters) loves dunking them into coffee especially on Sunday mornings. They're filling & nutritious enough to replace breakfast. Choose a good quality commercial muesli as it affects the taste of the rusks. Rusks make a nice gift. This recipe may seem to be time consuming but it is well worth the effort, and they last for weeks. Adapted from Theresa Verslanking

Provided by Cheron

Categories     Breakfast

Time 5h15m

Yield 20-30 rusks

Number Of Ingredients 11

800 ml boiling water
350 g dairy-free margarine, cut into blocks
375 ml brown sugar
3 eggs, beaten well
1 kg nutty wheat flour
15 ml baking powder
10 ml salt
5 ml cream of tartar
300 ml natural bran (optional)
1 cup sunflower seeds
1 kg muesli

Steps:

  • Preheat oven to 180ºC.
  • Grease 1 large rectangle baking pan.
  • Mix boiling water, margarine and sugar.
  • Allow to cool - should be lukewarm.
  • Add beaten eggs and mix well.
  • Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
  • Add bran, sunflower seeds and muesli and mix to form a soft dough.
  • Pour into baking pan and bake for 1 hour.
  • Cool and then cut into rectangles.
  • Set oven temperature to 100ºC.
  • Space the rusks evenly in the baking pan in the same direction.
  • Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
  • Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
  • Repeat the last step twice until the rusks have been dried out from all sides.
  • Rusks can last for weeks if stored in biscuit jars or tins.

Nutrition Facts : Calories 287.9, Fat 6.8, SaturatedFat 0.9, Cholesterol 27.9, Sodium 424.6, Carbohydrate 57.5, Fiber 4.2, Sugar 32.5, Protein 7.3

GLUTEN FREE BESKUIT/RUSKS



Gluten Free Beskuit/rusks image

Make and share this Gluten Free Beskuit/rusks recipe from Food.com.

Provided by Japsnoet

Categories     South African

Time 1h55m

Yield 40 rusks, 6 serving(s)

Number Of Ingredients 11

2 cups brown rice flour
2 3/4 cups gluten-free flour, mix
2 cups flaked coconut
2 cups almond meal
1 cup sesame seeds
2 1/2 cups sheep milk yoghurt (625 ml)
500 g soy margarine
5 ml salt
4 eggs
4 1/2 teaspoons baking powder (gluten free)
375 ml sugar

Steps:

  • Description of Gluten Free Flour: Freedom foods pre-mix all purpose flour Gluten Free (rice flour, maize starch,soy flour, soy fibre, guar gum 412, Cellulose 461, salt, sugar).
  • Pre-heat oven 180°C.
  • Cream butter and sugar.Add eggs one at a time.
  • Sieve dry ingredients. Add yogurt to egg mixture and mix in with dry ingredients.
  • This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard.Let them cool off and place in an air tight container.
  • Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish.
  • Enjoy a little bit of South African cuisine on your own porch.
  • Makes 40 rusks. Preparation time 1 hour.

Nutrition Facts : Calories 1341.2, Fat 111, SaturatedFat 24.6, Cholesterol 154.3, Sodium 1730.8, Carbohydrate 70.9, Fiber 10.1, Sugar 18.5, Protein 24

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